Savory Ground Beef and Herb-Infused Polenta Cakes with Roasted Tomato Salsa

Begin by preheating your oven to 400°F. In a medium saucepan, bring 4 cups of water to a boil and add 1 cup of polenta, stirring continuously to prevent lumps.

Cook the polenta for about 5 minutes until thickened, then stir in 1/4 cup of grated Parmesan cheese, 2 tablespoons of chopped fresh basil, and 1 tablespoon of olive oil.

Spread the polenta mixture onto a parchment-lined baking sheet, smoothing it to about 1/2 inch thick.

Allow the polenta to cool and set for at least 15 minutes. While the polenta is cooling, heat a skillet over medium heat and add 1 pound of ground beef, cooking until browned, about 7-10 minutes.

Season the beef with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder.

Remove the beef from the skillet and set aside. In the same skillet, add 1 tablespoon of olive oil and 1 cup of halved cherry tomatoes, cooking until they begin to blister, about 5 minutes.

Add 1 tablespoon of balsamic vinegar and cook for an additional 2 minutes. Cut the cooled polenta into rounds using a cookie cutter or glass.

Heat a non-stick skillet over medium heat and add the polenta rounds, cooking for 3-4 minutes on each side until golden brown.

To serve, place the polenta cakes on a plate, top with the ground beef, and spoon the roasted tomato salsa over the top.

Garnish with additional fresh basil if desired.